Lemon yogurt ice cream
By VicentaLakin
there are two main approaches to home-based artisanal ice cream. one is to make egg paste, and then add to the spices, such as the super-popular durian ice cream that was made earlier. (the link is at http://home.meishichina.com/space-5965002-do-blog-id-525286.html). the paste acts as emulsion, making ice cream taste smoother and more sour. the other is an eggless ice cream, which has not been done before. buys an ice cream, and finds that it's all eggless. try to make it down, and tastes good. if you compare closely, there is a little powdered taste, but there is no difference between essentially and an egg version. the no egg-free version uses corn powder to paste, use cream cheese and light cream for milking, never less. since you choose to eat ice cream, you don't eat that fast。
Recipe Recommendations
- yogurt 600g
- milk 360g
- corn starch 30g
- cream cheese 60g
- light cream 120g
- white granulated sugar
- lemon of 3
- lemon zest
- milk fragrance
- other
- several days
- ordinary
Steps for Lemon yogurt ice cream
1
Yogurt dehydration. Get ready one night in advance. If yogurt is selected with sugar, the above sugar volume is reduced accordingly. I used my own sugar-free yogurt. The yogurt is dehydrated, thicker. Usually a few layers of gauze are on the net, I don't have it, and I'm puzzled as to where I'm going to buy it. But I've got the ultimate trick, which is curry! The figure below is the result of filtering one night, summer, in the fridge to prevent acid deterioration。2
make lemon syrup. lemon squeezing, with 50 g white sugar (and if the lemon is cut into large pieces) is mixed to boil and cool。3
Corn starch mixed a little milk, evenly mixed4
The cream and cheese room is softened
5
The remaining milk, light cream, white sugar (and, if there are lemon chips, put in here) is boiled and released from the fire. Slow down in three liquids, while pouring down and mixing. It was flat and back in the pot, boiled again, and the liquid was very thick because of corn starch. Make sure it's smooth
6
The 5 liquids are slowly poured into 4 and evenly mixed. Add an even mix of yoghurt and a flat mix of the previously cooled lemon syrup. There's no feeling of separation. It has to be completely even7
Step 6 liquids cooled in the fridge for more than six hours
8
After cooling, liquids are placed in ice cream machines, mixed for about half an hour, visible condensed particles appear, then they are loaded in a preservation box and stored in the freezer room of the fridge
9
The taste of lemon yogurt ice cream is very inclusive